Roasted Eggplant Caprese

Roasted Eggplant Caprese

Ready in 35 minutes Serves 2
This dish will appear in My Veggie for Four on Sunday, February 24, 2019.

Ingredients

Caprese

  • 600g baby potatoes
  • 2 packs vine tomatoes
  • 200g mozzarella
  • ½ bag baby spinach

Pesto Mayo

  • 1 pack basil pesto
  • 3 Tbsp mayonnaise

To Serve

  • 1 bunch basil
  • 1 pack balsamic glaze
  • Pinch of chilli flakes (optional)

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar
  • Butter

Steps

  1. Prep potatoes and eggplant Preheat oven to 230oC. Slice potato and eggplants 1cm and place separately on two lined oven trays, overlapping slightly if needed. Drizzle with oil and season.
  2. Cook potatoes and eggplant Roast potato in oven for about 25 minutes, until golden and tender. Turn halfway through cooking time. Roast eggplant, on rack below potatoes, for about 20 minutes, turning halfway through cooking time.
  3. Prep salad Thinly slice tomatoes and mozzarella. Season your tomatoes and mozzarella well, flaky sea salt would be delicious.
  4. Prep pesto mayo Combine pesto and mayonnaise in a small bowl.
  5. Dress spinach Place spinach in a small bowl, drizzle with olive oil and season.
  6. Serve basil pesto mayo on plates and arrange potatoes, eggplant, tomatoes, mozzarella and basil leaves on top. Drizzle with balsamic glaze and sprinkle with chilli flakes. Serve spinach on the side